I have over five years of experience in managing dietary services, including overseeing meal planning, staff training, and inventory management. I've successfully implemented new dietary programs that improved customer satisfaction and reduced food waste. My role involved ensuring compliance with health regulations and coordinating with kitchen staff to meet dietary requirements for diverse clientele.

I prioritize clear communication and detailed scheduling to ensure all shifts are adequately covered. I conduct regular training sessions to keep staff updated on best practices and new menu items. By fostering a collaborative environment, I encourage team members to share their expertise, which enhances overall kitchen efficiency and staff morale.

I adhere strictly to HACCP principles and conduct regular audits to ensure compliance with food safety standards. I also implement a quality control system where daily checks are performed on ingredients and finished products. Feedback from customers and staff is regularly reviewed to continuously improve our food quality and safety protocols.

I utilize cost-effective sourcing strategies and negotiate with suppliers for better rates. By closely monitoring inventory and reducing waste, I ensure optimal use of resources. I also focus on maximizing operational efficiency to minimize overheads without compromising on service quality.

In a previous role, we faced a sudden increase in demand during a holiday season, which strained our resources. I quickly reassigned staff to critical areas and extended shifts for key personnel. I also coordinated with suppliers to expedite deliveries. This proactive approach ensured we met the increased demand without compromising on service quality.